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Teriyaki Meatloaf


  • 2 tbsp. olive oil
  • 1 medium red onion , diced
  • 1 green pepper , diced
  • 2 cloves garlic , diced
  • 1/3 cup pineapple juice (from 8 oz. can, reserve fruit for serving)
  • 1/4 cup soy sauce
  • 2 tbsp. firmly packed brown sugar
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. ground black pepper
  • 2 lbs. ground chuck
  • 2 eggs
  • 3/4 cup fresh bread crumbs , plus addictional for sprinkling
  • 1/4 cup chopped parsley


About 8 servings


Step 1

Preheat oven to 350°F. Spray both pieces of meatloaf pan with nonstick cooking spray and insert drip pan into loaf pan.

Step 2

In large skillet over medium heat, cook onion, green pepper and garlic until onions are translucent, about 5 minutes. In small bowl, stir together pineapple juice, soy sauce, brown sugar, ginger, red pepper flakes and black pepper. Add to onion mixture; continue cooking until liquid reduces by half, about 10 minutes. Cool slightly.

Step 3

In large bowl, combine ground beef, eggs, bread crumbs and vegetable mixture. Gently pack into drip pan; mound in center.

Step 4

Bake 1 hour or until internal temperature registers 165°F. Let rest 10 minutes before slicing. Sprinkle with breadcrumbs and parsley and serve with pineapple slices, if desired.